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Web URL(s): | https://stri.lib.msu.edu/itb/articles/258-43.pdf Last checked: 07/15/2022 Requires: PDF Reader Notes: Direct download |
Access Restriction: | Certain MSU-hosted archive URLs may be restricted to legacy database members. |
Publication Type:
| Professional |
Author(s): | Dobson, Jay |
Author Affiliation: | Turfgrass Agronomist, STRI |
Title: | Organic matter - so what's important about that then? |
Column Name: | STRI in focus Other records with the "STRI in focus" Column
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Source: | Bulletin for Sports Surface Management. Vol. 258, July 2012, p. 43. |
Publishing Information: | Bingley, England, United Kingdom: Sports Turf Research Institute |
# of Pages: | 1 |
Keywords: | TIC Keywords: Cultural methods; Disease susceptibility; Drainage systems; Fertilization rates; Firmness; Golf greens; Irrigation frequency; Organic matter; Organic matter control; Playability; STRI Smoothness Scale; Soil water retention; Sports Turf Research Institute; Surface evenness; Traffic damage
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Abstract/Contents: | Overviews the various methods the Sports Turf Research Institute (STRI) uses to test organic matter content on golf courses. Explains that the production of organic matter is accelerated on golf greens due to high volumes of irrigation, fertilizer application, and in some cases, poor drainage systems. Describes a club which encountered problems with soft and moisture retentive greens, thus making it prone to traffic damage and disease. Details STRI's assessment of organic matter, moisture, firmness, and playing quality in order to adjust their maintenance procedures to achieve more consistent surfaces. |
Language: | English |
References: | 0 |
Note: | Pictures, color |
| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete): Dobson, J. 2012. Organic matter - so what's important about that then?. Bulletin for Sports Surface Management. 258:p. 43. |
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| Web URL(s): https://stri.lib.msu.edu/itb/articles/258-43.pdf Last checked: 07/15/2022 Requires: PDF Reader Notes: Direct download |
| MSU catalog number: b8004005 |
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